Creamy Pappardelle ai Funghi with Mixed Mushrooms
There are pastas you whip up for a quick dinner, and then there’s my Pappardelle ai Funghi. This wild mushroom pappardelle recipe is creamy, earthy, and deeply satisfying, with tender ribbons of pappardelle coated in a silky mushroom sauce that clings to every bite. It’s one of those favorite pasta recipes you’ll come back to again and again, whether you’re cooking for a guest or treating yourself to a restaurant-worthy meal at home.
This mushroom recipe deserves a glass of wine, a little background music, and maybe even candlelight. And if you’re here, I’m guessing you love pasta nights as much as I do. You might also want to try my Truffle and Mushroom Gnocchi for a decadent twist, my baked Gnocchi alla Sorrentina for a bubbling tomato and cheese moment, or my hearty Gnocchi Bolognese when you’re craving a slow-simmered sauce. Each dish celebrates the Italian flavors I love sharing with you, perfect for building into a larger menu or just savoring on its own.
Recipe Highlights: Papparedelle ai Funghi
- Inspiration: A classic pappardelle con funghi, inspired by Northern Italy, where prime porcini mushroom season is celebrated every fall.
- Best Served For: A cozy date night, a dinner with friends, or when you want something indulgent without leaving the house. This silky sauce is light, but special.
- What Makes It Special: Cooking mushrooms in a single layer over medium-high heat gives you golden brown edges and an earthy depth that takes this creamy sauce to the next level.
- Mushrooms: This pasta is the perfect vessel for fresh mushrooms. Whether you’re lucky enough to find porcini at a market or just using a mix of shiitake, oyster, and cremini from the grocery store.
Ingredients Notes
- Mix of mushrooms – Use a blend like cremini, shiitake, oyster, or maitake. If you come across fresh porcini mushrooms, they’re a splurge worth making. They’re earthy, meaty, and deeply Italian. Always pat mushrooms dry with paper towels before cooking so they brown instead of steaming. Using a variety of mushrooms makes this dish really special!
- Pappardelle pasta – Wide ribbons are the traditional pairing for mushroom sauce. Fresh pappardelle is luxurious if you can get it, but good-quality store-bought pappardelle is always welcome.
- Parmigiano Reggiano – Grated at room temperature, this cheese melts into the sauce for that nutty, salty depth you can’t get from anything else. Skip pre-grated parmesan cheese for the best results.
- Dry white wine – Adds brightness and helps deglaze the pan. Look for something crisp you’d actually enjoy drinking (no need to open your most expensive bottle, but avoid cooking wine).
- Garlic cloves – A little goes a long way here! We want the mushrooms to be the star.
- Fresh herbs – Parsley and thyme add some freshness that go well with the mushrooms!
Suggested Ingredient Substitutions and Additions
- Swap the pappardelle for fresh pasta like tagliatelle, fettuccine, or even a homemade pasta dough rolled with a pasta machine.
- Fold in a handful of spinach, arugula, or even roasted zucchini at the end for a little green balance.
- Swap the cream for a dollop of mascarpone or stir in a splash of chicken broth for a lighter—but still creamy—sauce.
- Add a squeeze of lemon juice just before serving to brighten the richness of the mushroom sauce.
How to Make Pappardelle ai Funghi
- Bring a large pot of heavily salted water to a boil. Cook the pappardelle until just shy of al dente. Reserve a cup of the pasta water before draining.
2. In a large skillet, heat extra virgin olive oil and butter over medium heat. Add shallots and cook for 3–4 minutes until soft, then garlic for another 30 seconds.
3. Add the mushrooms in a single layer. Season with salt, black pepper, and red pepper flakes. Let them sit undisturbed for 2–3 minutes before stirring so they caramelize. Continue cooking over medium-high heat until golden brown and tender, about 10–12 minutes.
4. Deglaze with dry white wine, scraping the pan, and let it reduce for 1–2 minutes.
5. Stir in the cream and simmer gently for 2–3 minutes until slightly thickened.
6. The sauce will turn a creamy, light color like this.
7. Add the cooked pasta, Parmigiano Reggiano, thyme, and parsley. Toss gently, adding the reserved liquid a little at a time to create a silky, glossy mushroom sauce that clings to the noodles.
8. Serve immediately with extra cheese, more fresh parsley, black pepper, and a drizzle of truffle oil if you’d like. Buon appetito!
Did you try this recipe? I’d love to see it! Tag @alliehagerty on Instagram and leave a ⭐️⭐️⭐️⭐️⭐️ review below!
Pappardelle ai Funghi (40 Minute Dinner)
Equipment
- Large sauté pan or Dutch oven (wide enough to avoid crowding the mushrooms)
- Large pot for boiling pasta
- Microplane or grater
- Tongs or pasta fork
Ingredients
- 12 ounces pappardelle pasta
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 medium shallots finely chopped
- 3 garlic cloves thinly sliced
- 1 pound mixed mushrooms cremini, shiitake, oyster, maitake, torn or sliced
- 1 teaspoon kosher salt plus more for pasta water
- ½ teaspoon black pepper
- ½ teaspoon crushed red pepper flakes optional
- ¼ cup dry white wine
- ¾ cup heavy cream
- ½ cup finely grated Parmigiano Reggiano plus more for serving
- 2 teaspoons fresh thyme leaves
- 2 tablespoons chopped fresh parsley
- Optional: drizzle of white or black truffle oil for finishing
Instructions
- Bring a large pot of salted water to a boil. Cook 12 ounces of pappardelle until just shy of al dente. Reserve 1 cup of pasta water, then drain.
- While the pasta cooks, heat 2 tablespoons olive oil and 2 tablespoons butter in a wide sauté pan over medium heat. Add 2 chopped shallots and cook until soft, about 3–4 minutes. Add 3 sliced garlic cloves and cook for 30 seconds more.
- Add 1 pound of mixed mushrooms to the pan. Season with 1 teaspoon kosher salt, ½ teaspoon black pepper, and ½ teaspoon crushed red pepper flakes (if using). Spread them out in an even layer and let them cook undisturbed for 3–4 minutes so they can develop golden color.
- Then stir and continue cooking until deeply browned and tender, about 10–12 minutes total. Use a large pan to avoid overcrowding—this is key to caramelizing instead of steaming.
- Pour in ¼ cup dry white wine and let it bubble for 1–2 minutes to cook off the alcohol. Lower the heat and stir in ¾ cup heavy cream. Simmer for 3–4 minutes until slightly thickened.
- Add the cooked pappardelle, ½ cup grated Parmigiano Reggiano, 2 teaspoons thyme, and 2 tablespoons parsley to the pan. Toss everything together gently, adding reserved pasta water a little at a time as needed to create a glossy, silky sauce that clings to the noodles.
- Divide between bowls and top with extra Parmigiano and a drizzle of truffle oil, if using. Garnish with more fresh herbs and cracked black pepper.
Notes
Expert Tips from My Kitchen
- Use a wide pan so mushrooms caramelize instead of steaming.
- Don’t stir mushrooms right away! Let them sit to develop golden color.
- Reserve pasta water; it’s the secret to a silky sauce that clings to noodles.
- Fresh Parmigiano Reggiano makes a big difference—grate it yourself.
- Add truffle oil sparingly; a little goes a long way.
Serving Suggestions
- Wine Pairing: A glass of earthy Pinot Noir or Barolo complements the mushrooms perfectly.
- Swap pappardelle for tagliatelle or fettuccine if needed.
- Add sautéed spinach or kale for a green boost.
- Serve with a simple arugula salad and crusty bread to complete the meal.
Storage Instructions
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop with a splash of cream or pasta water to loosen the sauce.
- Not recommended for freezing, as the cream sauce can separate.